Wild Partridge with Walnuts and Salsify in a Muscadine Grape Sauce
- 4 young wild partridges
- 4 bands pork barding
- 3/4 ounce stuffing
- 12 grape leaves
- 1 cup light chicken stock (20 cl)
- 2 teaspoons cognac (1 cl)
- 2 ounces butter (60 g)
- 1/2 cup cooking olive oil (10 cl)
- fleur de sel
Vegetables
Muscadine Grape Sauce
- 10 1/2 ounces Hamburg muscat grapes (300 g)
- 1/3 ounce ginger (10 g)
- 1 teaspoon Barolo vinegar (0.5 cl)
- fleur de sel
Instructions
Step 1: Partridges
Pluck the partridges completely, sear, draw, and remove their wishbones. Cut the nails from the feet, and remove the outer skins by plunging in boiling water.
Season the partridges, place the grape leaves on the breast, and cover with the pork barding. Truss the partridges, baste in olive oil and cook on the spit for around 13 minutes.
When the partridges have cooked, remove the meat.
Break the bones, and brown them in olive oil and butter. When colored, deglaze with cognac and reduce, then moisten the sauce with the light chicken stock and simmer for around 10 minutes.
Add the ground partridge giblets and the stuffing, prepared below, and let cook. Strain through a chinois, check the seasoning and add a dab of butter.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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